It’s been 6 years since my last visit to Sushi Sho, and I seem to have forgotten most of my previous experience (⌒-⌒; ).Unfortunately, the only thing that came to mind was the sign that read "Sushi Sho Hanaya Yohei," which is a bit embarrassing! Haha.The second-generation owner, Keita Katsumata, continues the legacy of founder Keiji Nakazawa, who has preserved the tradition of Edomae sushi. Katsumata not only maintains the flavors but also possesses a charm that attracts customers. He is also known for having trained some of Japan's top sushi chefs under Nakazawa.With impeccable sushi and delightful conversation, I enjoyed delicious offerings and left feeling completely satisfied!Visiting Sushi Sho, which retains an air of tradition, allowed me to fondly remember the many skilled sushi chefs who still work there today. (^^)Today's menu: JPY 56,000- Hairy crab with junsai and ponzu jelly- Kasugo sea bream- Arakawa- Kohada- Octopus- Sumi squid with finger lime- Hiragai- First bonito- Biwa Lake young sweetfish with sansho- Shimane Donchichi horse mackerel- Striped horse mackerel- Chiba simmered abalone- Sakai Port medium fatty tuna- Monkfish liver with pickled watermelon- Sweet shrimp- Eggplant- Nodoguro wrapped in seaweed◯ Additions:- Botan shrimp- Tokishirazu- Clam miso soup- Bafun uni and murasaki uni- Herring- Ohagi (sweet rice cake)- Salt ice cream- Other drinks.
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